This week’s recipe was fairly simple though the dough was a little challenging to work with as it was so sticky. With just flour, cornmeal, salt, sugar, butter, ice water and sour cream (I used Greek yoghurt), it was definitely sticky to work with but since it was supposed to be a rustic looking dish, I embraced that, rather than feeling frustrated with the falling-apart dough. It’s really all about the process, not so much the end product, right? Right??? 😉

I used goat cheese instead of the Monterey Jack the recipe called for with some grated mozzarella and made sure to choose firm tomatoes so that they would not release all their watery juices into the crust. Nothing I hate more than a soggy (pie) bottom.

I absolutely loved everything about the finished product – the look, the taste… The cornmeal gave it a lovely crunchy texture and the dough, despite my misgivings about its stickiness, really held together well.

I’d happily eat this every single night for dinner. And you know what? I’m pretty sure there will be a lot of these on the menu this summer in France. (8 days to go but who’s counting?)

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What a beautiful looking galette, it may be rustic, but it has rustic elegance! We also loved this one, and the dough is my new best friend (for this week, anyway), as it survived a tumble off the cooling rack onto our plates!